Cape Malay Chicken Curry

Ingredients

• 1kg chicken pieces (bone-in)
• 2 onions, sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 3 tomatoes, chopped
• 2 potatoes, cubed
• 2 tbsp Cape Malay curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 cinnamon stick
• 2 tbsp apricot jam or chutney
• 1 bay leaf
• Salt & pepper
• 2 tbsp oil

Method

1. 1

   Heat oil. Add onions, garlic, and ginger. Cook until golden.

2. 2

   Stir in curry powder, cumin, turmeric, cinnamon stick. Toast for 1 minute.

3. 3

   Brown chicken pieces lightly.

4. 4

   Stir in chopped tomatoes, potatoes, bay leaf, and chutney. Season with salt and pepper.

5. 5

   Simmer gently for 40–50 minutes until chicken is tender and sauce thick.

6. 6

   Serve with rice, roti, or samp.

Swaps & variations

• Substitute chicken with butternut and chickpeas
• Add coconut milk for a creamier finish
• Add raisins for traditional sweetness
• Add fresh coriander before serving

Storing & freezing

Keeps 3–4 days refrigerated. Freezes beautifully for up to 3 months.